Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis - Guan, Lina; Mi, Yongjie; Zhang, Min; Li, Sixuan; Ye, Guodong (Flavour and fragrance journal, 2024)
Keywords: Aldehydes; aroma association network; Aroma compounds; Chemical composition; Chromatography; consumer acceptance; cooked rice; Correlation coefficient; Correlation coefficients; flavor; Gas chromatography; gas chromatography-mass spectrometry; gas chromatography–mass spectrometry (GC–MS); heterocyclic compounds; Mass spectrometry; Mass spectroscopy; odors; Olfactometers; popcorn; Rice; Scientific imaging; sensory analysis; Sensory evaluation; taste